Vienna Sugar Cookies

1 package active dry yeast
1/2 cup lukewarm water
1 cup butter
2 cups all-purpose flour
1 cup granulated sugar

Dissolve yeast in lukewarm water.
In a large mixing bowl with an
electric mixer, beat butter until creamy.
Gradually add flour,
blending well.
Add yeast mixture; blend well.
Refrigerate dough
until chilled.

Put sugar on a large piece of wax paper.
Pinch off pieces of
chilled dough the size of small walnuts and shape into balls.
Working with one ball of dough at a time, press ball flat into
sugar until dough is thin.
Keep flipping dough over and pressing it
into sugar, until it is the size of a flat doughnut.
Place on
ungreased baking sheets.
Bake in a preheated 375 degree F oven for
10 to 15 minutes, or until very lightly browned.
Transfer to racks
to cool.

Sauerkraut

5 pounds shredded cabbage
2 tablespoons salt
Water

Pack cabbage into a large stone jar, working in salt until
juicy.
Repeat until you have the amount you want.
Add water enough
to bring juice to the top.
Cover with a white cloth and weight it
down with a plate.
Wash the cloth each day and remove any scum.

In three weeks you can cold pack it in jars for 30 minutes.
Leave 1 1/2-inches of space at the top of each jar to allow for
expansion.

Stuffed Sole (Northern Germany)

4 tablespoons butter or margarine
2 tablespoons flour
1 1/2 cups fish or vegetable stock
3 ounces button mushrooms, sliced
6 ounces peeled, cooked shrimp
4 ounces canned, frozen or fresh cooked crabmeat
4 tablespoons heavy cream
2 tablespoons brandy
1 ounce fresh breadcrumbs
Salt
Pepper
6 to 12 sole fillets, depending on size
4 tablespoons melted butter

Preheat oven to 350 degrees F.

Melt 4 tablespoons butter and add flour.
Cook for about 3
minutes over gentle heat or until pale straw colored.
Add stock and
bring to a boil.
add mushrooms and allow to cook until the sauce
thickens.
Add cream and re-boil the sauce.
Remove sauce from the
heat; add brandy, shrimp, crab and breadcrumbs.

Skin sole fillets and spread filling on the side that was
skinned.
Roll up and arrange in a buttered baking dish.
Spoon
melted butter over the top and bake for 20 to 30 minutes, until the
fish is just firm.

Stuffed Tomatoes

4 beefsteak tomatoes
4 ounces German Camembert or Bavarian Brie
2 scallions
4 anchovy fillets
1 tablespoon capers
2 teaspoons caraway seeds
Salt and ground black pepper

Remove stalk from the top of each tomato.
Slice off the bottom
of each tomato.
Remove core from the bottom of each tomato.
Cut a
slice from the rounded end of each tomato and scoop out the pulp
and seeds with a small teaspoon.
Strain out the seeds and use the
pulp and juice for the filling.

Place anchovies in a little milk and let soak for about 5
minutes to remove salt.
Rinse, pat dry and chop.
If the capers are
large, chop them roughly.

Chop scallions finely and mash with the cheese, capers,
anchovies, caraway seeds, salt and pepper.
Add reserved tomato
juice and pulp and mix ingredients together thoroughly.
Spoon the
filling into the tomatoes and place them on serving plates.
Top
with the reserved tomatoes slices and serve chilled.

Swiss Fried Potatoes (Rösti)

4 medium potatoes
1/4 cup butter or margarine
1 small onion, chopped
1/2 cup diced Gruyère or Swiss cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons water

Heat 1 inch salted water to boiling.
Add potatoes.
Heat to
boiling; reduce heat.
Cover and cook until tender, 30 to 35
minutes.
Peel and shred potatoes or cut into 1/4-inch strips.
Heat
butter in skillet until melted.
Add potatoes, onion and cheese.
Sprinkle with salt and pepper.
Cook uncovered over medium heat,
turning frequently, until potatoes start to brown, about 10
minutes, adding 1 to 2 tablespoons butter to prevent sticking if
necessary.

Press potatoes with spatula to form a flat cake; sprinkle with
water.
Cover and cook over low heat, without stirring, until bottom
is golden brown and crusty, about 10 minutes.
Place inverted
platter over skillet; invert potatoes onto platter.

Yields 4 to 6 servings.

Topfenknodel (Cottage Cheese Dumplings —
Austria)

1/4 cup butter (NOT margarine)
2 eggs, separated
1 1/2 cups dry curd cottage cheese
1/2 teaspoon salt
1 cup flour
Melted butter

Melt the 1/4 cup butter and stir into egg yolks until creamy.
Scoop the dry curd cottage cheese into your blender or food
processor and make into a purée.
Blend into egg yolk
mixture with salt.
Beat egg whites until they will hold a peak and
fold gently into the cheese mixture.
Add enough flour to make stiff
batter.
Bring a deep pan of water to a gentle boil and add 1
teaspoon salt.
Drop dumplings into boiling water and cook until
they rise to the surface.
Drain and serve with melted butter.

NOTE: These can also be served with fruit for brunch or
dessert.